This creamy Crockpot Chicken Chili is a bowl of pure comfort. It’s made with shredded chicken, white beans, sweet corn, green chiles, and just the right kick of spice from pepper jack cheese and chili powder. Cream cheese and sour cream give it a rich, velvety texture, while a splash of lime adds a burst of brightness. Perfect for cozy nights or easy weeknight dinners, I like making this when I want something hearty but low-effort.

Creamy Crockpot Chicken Chili with Pepper Jack and Lime

Why You’ll Love This Recipe

I love how this chili practically cooks itself in the slow cooker, leaving me with more time to relax or tackle other things. The texture is incredibly creamy, thanks to the blend of cream cheese and sour cream, and the flavors are balanced—spicy, tangy, and just a little sweet from the corn. Plus, it’s versatile: I can adjust the spice level, swap out proteins, or add more veggies if I’m in the mood. It’s a true crowd-pleaser and even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium yellow onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon black pepper
1 (4 oz) can diced green chiles
2 cups cooked shredded chicken (rotisserie or homemade)
1 (15 oz) can white beans, drained and rinsed
1½ cups frozen sweet corn
3 cups low-sodium chicken broth
4 oz cream cheese, softened and cubed
1 cup shredded pepper jack cheese
½ cup sour cream
Juice of ½ lime
Fresh cilantro for topping (optional)

Directions

I start by adding the diced onion, minced garlic, cumin, oregano, chili powder, salt, and black pepper to the Crockpot and stir it all together.
Next, I add the diced green chiles, shredded chicken, white beans, corn, and chicken broth. I mix everything until it’s well combined.
I cover and cook it on low for 4 to 6 hours, letting the flavors really come together.
Toward the end, I add the softened cream cheese and stir until it melts into the chili, making it creamy and smooth.
Then I stir in the shredded pepper jack cheese, sour cream, and a squeeze of lime juice until everything is fully blended.
I serve it hot, sometimes topping it with fresh cilantro or an extra sprinkle of cheese.

Servings and timing

Prep Time: 10 minutes
Cook Time: 4–6 hours on low
Total Time: 4 hrs 10 mins – 6 hrs 10 mins
Yield: 4–6 servings

Variations

I like using rotisserie chicken when I need to save time, but any cooked shredded chicken works.
For extra heat, I sometimes toss in a diced jalapeño or use hot green chiles.
If I want a thicker consistency, I mash a few of the beans before adding them.
I’ve also swapped in cannellini beans or navy beans when I didn’t have white beans on hand.
For a lower-fat version, I use light cream cheese and Greek yogurt instead of sour cream.

storage/reheating

I let any leftovers cool completely before storing them in an airtight container. This chili keeps well in the fridge for up to 4 days. When reheating, I warm it on the stovetop over low heat, stirring occasionally until it’s hot. I add a splash of broth or water if it’s too thick. If I plan to freeze it, I do so before adding the dairy ingredients, then stir those in fresh after reheating.

FAQs

How spicy is this Crockpot Chicken Chili?

It has a mild to medium spice level thanks to the pepper jack cheese and green chiles. I can easily adjust the heat by adding more chili powder or using spicy green chiles.

Can I make this recipe ahead of time?

Yes, I often prep it the night before and store the ingredients (except the dairy) in the Crockpot insert in the fridge. In the morning, I just pop it in and start cooking.

Can I freeze this chili?

Yes, but I always freeze it before adding the cream cheese, sour cream, and pepper jack. When I’m ready to eat it, I thaw and reheat, then stir in the dairy at the end for best texture.

What can I use instead of pepper jack cheese?

I’ve tried Monterey Jack or even sharp cheddar. They both work well and melt beautifully, though they don’t have the same spicy kick.

Is this chili gluten-free?

Yes, all the ingredients are naturally gluten-free. I always double-check the labels on the broth and spices just to be safe.

Conclusion

This creamy Crockpot Chicken Chili is everything I want in a comforting meal—rich, flavorful, and effortless. It’s the kind of dish I make when I want something warm and satisfying without spending hours in the kitchen. Whether it’s for a family dinner, game day, or meal prep, it never disappoints.